Couscous with Chickpeas, Tomatoes, and Edamame

Couscous with Chickpeas, Tomatoes, and Edamame

*Substitute thawed frozen green peas for the edamame, if you prefer.

Ingredients

  • 1 tbsp olive oil
  • 1 cup fresh or frozen shelled edamame (soybeans)*
  • 1/2 tsp crushed red pepper
  • 4 garlic cloves, minced
  • 2 1/4 cups water, divided
  • 1/4 cup chopped fresh basil
  • 1 (16-ounce) can chickpeas (garbanzo beans), drained and rinsed
  • 1 (14.5-ounce) can diced tomatoes, undrained
  • 3/4 tsp salt
  • 1 cup uncooked couscous
  • 2 cups coarsely chopped green onions
  • 1 cup crumbled feta cheese

Directions

  1. Heat olive oil in a large skillet over medium heat.
  2. Add edamame, red pepper, and garlic; cook 3 minutes, stirring frequently. Stir in 1/2 cup water, basil, chickpeas, and tomatoes; simmer 15 minutes.
  3. Add 1 3/4 cups water and salt; bring to a boil. Gradually stir in couscous. Remove from heat; cover and let stand 5 minutes. Stir in onions and feta; toss well.